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Unread 06-24-2008, 08:08 AM   #3
Plowboy
somebody shut me the fark up.
 
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I don't see the need to discuss the thickness of brisket slices. By doing so, you are setting a predisposition with the judges before they've even tried the food. You can't judge tenderness by appearance... at least not in KCBS.

Ed has, and I believe still is, using the #2 pencil standard in his classes.
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